Double Chocolate Mint Cookies
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These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
Chocolate and mint is one of my favorite flavor combinations. In fact, when our adorable neighbors come knocking on the door selling Girl Scout cookies, I purposely don’t buy Thin Mints® because I find them impossible to resist. Better we should only have cookies I don’t like in the house! But if there’s any time to splurge and eat cookies, it’s now, so I present you with these habit-forming double chocolate mint cookies. They taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
What you’ll need to make Chocolate Mint Cookies
I recommend using Guittard mint chips if you can find them, and please don’t be tempted to add more than the amount called for; mint can be overpowering.
How to make Chocolate Mint Cookies
Begin by combining the flour, baking soda and salt in a large bowl.
Pass the cocoa powder through a fine sieve into the bowl. This removes any lumps and makes it easier to incorporate.
Whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute.
Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined.
Mix in the chocolate and mint chips.
Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about two inches apart.
Bake for about 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Enjoy!
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Double Chocolate Mint Cookies
These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (one 12-oz bag) semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
- ¾ cup mint chips, best quality such as Guittard (a little goes a long way)
Instructions
- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
- Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
- Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 125
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 17 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 56 mg
- Cholesterol: 18 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Sorry these were not as expected. They never puffed up looked like little hard rocks.
I make these cookies all the time. They are unbelievably good. My mother in law requests them.
Hi Jenn! I love your recipes and make them all the time. Right now I am making these cookies, and I have been meaning to ask this for a while. I measure my flour (almost always use King Arthur) and am wondering if their 120 grams for a cup mesh with you measurements?
Hi Marianne, I use the scoop and level method, which for me yields 130g per cup of King Arthur flour. Hope that helps!
How long can the raw dough stay in the fridge ? Like ok to prepare on a Saturday and bake on
a Sunday ?
Sure – enjoy!
The BEST chocolate mint cookies I’ve ever had. Thank you so much for posting this recipe. Been looking for a good one for years and I’ve finally found it!
Another AMAZING RECIPE! Instead of the mint chocolate chips, I use white chocolate! This is another winning recipe!
Hi Jenn,
Do you think I’d be able to turn this cookie into a “s’mores” cookie, by omitting the mint chips and adding in some marshmallows and some crushed graham cracker?
Hi, I don’t think that would work very well here – sorry! Instead, I’d suggest looking specifically for a s’mores cookie recipe.
Hi Jenn! I came across this recipe and I cannot wait to try this! I do have one question though. Are these cookies chewy? as in a little crunchy on the outside and soft on the inside? I was planning on making these for my sister’s birthday and she prefers softer cookies. Thank you!
Hi Chloe, yes, I would describe these as a little crunchy on the outside and soft on the inside, but if you’re concerned, you could always take them out of the oven a minute or two early. Hope your sister enjoys!
These are wonderful cookies! We skipped the second cup of chocolate chips to bring the sweetness down a notch, just a personal preference. Also used Andes mint chips because we could not find the recommended brand. Thanks so much for this terrific recipe!
Wonderful cookies! 5 stars for sure. The cookies are chewy and have the perfect balance of chocolate and mint flavors. Everyone loved them.
This might be the best cookie recipe known to man. I followed the recipe as written except I couldn’t find mint chips so I used Ghirardelli dark chocolate peppermint bark that we pounded into pieces. We are all in love!
Where did you find the mint chip in MOCO.
I found them at Giant – you might have better luck around holiday time. You could also order them online. Hope that helps!
Texture was brownie cookie perfection. The mint chips were a bit too much for me with the double chocolate. Still very good but I am excited to try this without them. Very rich. Have your glass of milk ready.
My 12 year old daughter found this recipe and wanted to try it for Christmas (by herself). They were delicious! She has now asked for a recipe book for her birthday in a few weeks so she will always have this recipe handy.
So glad your daughter enjoyed the cookies, Emily — and good for her for baking them all by herself! Just FYI, these cookies aren’t in my cookbook, but there are lots of other sweets in the book she might like. 🙂
Awesome recipe. The cookie dough was really heavy and i am not used to dough being like that. I ground up some of the mint chocolate as i was using a solid piece of mint chocolate so i put in the ground mint chocolate dust and the chunks of mint chocolate to the dough instead of using the recommended mint chip. OMG was it ever good!! You got mint and chocolate in each bite of the cookie! Big hit with everyone!!
These are absolutely delicious!! I made a batch, which was devoured, and immediately made a second batch. Such a hit!
I added white chocolate chips to half of the batch and loved that version as well
Amazing recipe! I didn’t add mint chips because I was out, and just wanted a brownie-type cookie. These hit the spot! Great consistency, beautiful crinkle top. Thank you!
Can I refrigerate for 2-3 hours before shaping and baking?
Sure – hope you enjoy!
Can I use peppermint or mint extract instead of the chips? How much? Would that be in addition to vanilla? Or instead of.
Hi J, I’ve never made these with mint extract, but another reader mentioned that she used it in place of the chips so it’s worth a try. (I’d use it in place of the vanilla extract.) If you want another option, a number of readers have commented that they’ve used Andes mints (chopped) in place of the chips and were happy with the results. Hope that helps!
Wonderful recipe. Cookies came out perfect. I always try to cut back on the butter (Vegan-Melt) by a few tablespoons and the cookies still came out great. Didn’t have mint chips but just used some Andees Mints. Teenagers approved of the look and taste.
These are objectively delicious. Perfect texture, perfect amount of chocolate. I couldn’t find mint chips so I used Andes. Amazing recipe!
Just made these cookies and they were really good. One thing though, ours came super wide and flat. They kind of looked like those mini Frisbees kids can get. Any thoughts on why that happened? We made the same size balls that you did, they just expanded and are really flat. My family would prefer if they were smaller, since they were the size of the palm of a grown person’s hand, but otherwise they were really good.
Hi Cassie, It sounds like the dough may have been a bit too warm. How long did you chill the dough in the fridge?
I cannot locate mint chips, is there a substitute I could use for this?
I made this recipe last year and it was a hit with our family. Now they are requesting these wonderful chocolate mint cookies.
Peg
Glad these were a hit! I’ll be putting them in the mail next week. Have a wonderful holiday! If you can’t find mint chips, another reader commented that she used Andes mints (chopped) with great results. I think that’d work well if you can find those.
They were so good! Made them for my parents and grandparents. I found that using Dove mint dark chocolate squares works really good for this recipe if you can’t find mint chips 🙂
Amazon has mint chips. I make these all the time for our fire & rescue crew and the sheriff’s dept. They are loved by all.
Can I switch the mint chip for Andes mints? I can not find the mint chips and don’t have time to order them.
Yes, that works!
Hi Jenn, I want to make these ahead for Christmas, and wondered about shaping it into a roll and freezing. Then I could, basically, slice and bake the day before the party. Do you think that would work as well as shaping them and then freezing? Thanks.
Hi Laura, I think it will be hard to slice through the chips, so I’d probably shape and freeze. Sorry!!
I had everything but the mint chips, so I subbed in a tbsp of peppermint extract… Soooooo good!!! Can’t wait to get to the store to actually buy the chips! Thanks for the recipe!
I have made these cookies twice and each time, they were a huge hit! I took the time to order the mint Guillard chips on Amazon. I ordered a 3 bag package and have plenty to make several batches. I did not alter the recipe at all- nor would I. It was perfect as written. The cookies were moist and very flavorful. They tasted better than a thin mint, in my opinion. They also froze well and tasted just as delicious one week after being baked when stored in an air-tight container. I have had excellent luck with every recipe of Jen’s that I have made from baked goods to dinner entrees.
Would love to give these a try! I’m barely getting my toes dipped in baking and I don’t own a stand mixer, though. Will a hand-held one do the job for this? 🙂
Definitely — you’ll just need to increase the speed on it a bit. Hope you enjoy!
Just made these with my niece and nephew. Couldn’t find mint chips but my nephew spotted a big bag of mint M&Ms and suggested we use them instead. Used a whole bag in addition to the chocolate chips. Cookies came out perfect, moist and fudgy on the inside, with a mint explosion when you bite into an M&M.
The most wonderful chocolate mint cookie recipe there is! I thought I had the best, but was wrong. I bought the Guittard mint chips and made them and was told these are the new favorite! Wow the mint chips were really worth ordering, much better than the famous foil wrapped mints! Have been enjoying your cookbook Jen and sharing lots of recipes too
These cookies were such a big hit last Christmas that I just made them again. Biggest challenge is finding the mint chips. Finally settled this year on creme de menthe chips and they worked fine. Looking forward to gifting cookies to friends over the holiday season. They will be very happy!
I tried this recipe last Christmas and it became an instant holiday favorite! The recipe was perfect (and I even had friends help me find the mint chips so I could make another batch). Thanks for another great recipe, Jenn!
I made these last year with Andes mini mints and everyone loved them. I’m making them again this year and was wondering if I can double the recipe to make even more. I know with some baking recipes that doubling the ingredients doesn’t have the same outcome. Thanks!
Sure, Gina – doubling is fine here. 🙂
I made these recently for my book club holiday party. Everyone liked them. I, too, had trouble getting the green mint baking chips locally but was able to order them online from World Market. Will be making them later in month for my children and grandchildren. Thanks
Can the dough be made ahead and refrigerated for several days before baking?
Sure, Karen. Enjoy!
These were yummy! Added 1.5 tsp mint as well as the vanilla, used natural peppermint chips and dark chocolate chunks. Used a cookie scoop, baked for 11 min. Perfect!
Hi jen
I’m going to try this recipe soon. Just need to check, should I be increasing the amount of flour required in it so that the cookies have a bit of height? I did that with ur chocolate chip cookie recipe and it worked like a charm! Do let me know 🙂 got someone to carry a whole sack full of guittard mint chips from the US to India just so I could make these 🙂
Thanks in advance!
Vanita
Hi Vanita, I think the amount of flour is perfect as is; if you add more, they will rise higher but they could be a little dry. Hope you enjoy them!
First tried this recipe at Christmas and all I had on hand was Andi’s mints. Well they were fabulous , I can’t wait to order some Guittard mint chips before I make them for the holidays again . I have been using the famous Duff _ recipe for years but this one really beats the heck out of it ! But does it really make that big of a difference with the Guittard mint chips?
Hi Kim, I’ve never tried it with the mints but I think they’d be delicious either way.
These cookies really do taste like Girl Scout thin mints! I made them to bring for our extended family Christmas dinner. They were a huge hit. And so easy and quick to make! Thank you!
Made this recipe as given and it was excellent. The Guittard mint chips were excellent. In my home, we decide if a recipe will ever be made again and call it a keeper. This is a keeper!
Made these last night and WOW! Finally a good cookie recipe. I have been trying to find a good cookie recipe for so long and have made some that are good but not GREAT and obviously made some that are not so good! I have never made double chocolate cookies either but these were easy and delicious. The only problem I had was that I could not find mint chocolate chips (so bummed about that, maybe you can’t get them where I live??) so I substituted with white chocolate chips which were delicious and my husband’s only complaint was that they needed more white chocolate chips! Thanks for the delicious recipe!
So glad you enjoyed these Heather! If you’re not able to find mint chocolate chips, another reader commented that she used Andes mints (chopped) with excellent results. I think that’d work fine if you can find those.
In two weeks during the holidays I made this recipe three times and it was a smash hit! I used Valrhona 100% cocoa, Ghiradelli 60% cacao chips and Guittard mint chips. After the first batch I made the cookies smaller which produced 88 cookies. The smaller size made them like “eating popcorn” so family and friends were “popping” them into their mouths. The chocoholics were in heaven!
These cookies were fabulous and very easy to make and even easier to eat!! I used salted caramel chips instead of mint chips and they were a huge hit!
Thanks for another great recipe!
Sara Dolan
Can I refrigerate the dough overnight, or should I refrigerate for the recommended time of one hour or until firm, then scoop them in balls and refrigerate. Also, how long can they be safely refrigerated once scooped into balls?
I love your recipes and making baked latkas this weekend. They are delicious!!!
❤️❤️❤️
Hi Donna, So happy you’re enjoying the recipes! I think you’ll have an easier time scooping the batter if it’s not too firm, so I’d refrigerate for an hour, scoop the balls, then refrigerate until ready to cook. The batter should keep well in the fridge for 4 to 5 days. You could also freeze them for longer storage. Enjoy!
I think Jen’s recipes are always 5 stars and excellent, but this one just didn’t work for me. Sorry. I thought the cookies were just OK.
Would Guittard peppermint chunks work in this cookie? Thanks.
Hi Linda, I’m not familiar with those and couldn’t find anything online. Could you include a link?
They are available at amazon.com.
I thought they were on the Amazon site but when I went back to check they weren’t listed. I bought them at Walmart and they are small white chocolate chunks with peppermint streaks in them if that helps. Thanks Jenn.
Can I use fresh mint leaves for this recipe?
Hi Christabel, I wouldn’t recommend it — sorry!
They are actually Ghiradelli (not Guittard) Limited Edition Peppermint Baking Chunks and are on the amazon.com website. Thanks.
Ah, found them! I definitely think those would work. Please lmk how they turn out!
Question….would a walnut be about an inch in diameter? What size scoop did you use in the photos?
Hi Sharon, I’d say a walnut is about an inch long. And the scoop I used is 1.5 Tbsp. Hope you enjoy the cookies!
Using Andes mint bars How big do I chop them? Still use same measurement?
Hi Marie, I’d cut them to about the size of mini chocolate chips and I’d stick with 3/4 cup. Hope you enjoy!
I am at a high altitude. Research showed that I should bump the oven to 400. The first batch were too dark on the bottom. The second batch came out better but they’re still hard. The flavor is good but the cookies are hard. Are they supposed to be a hard or soft cookie?
Sorry you’re struggling with these – I suspect the altitude must be a factor. These should not be hard – more like the consistency of a typical chocolate chip cookie. Please let me know if I can help troubleshoot all.
Hi! I’m at 5400′ altitude and baked these at 375F using the convection function and they were great. Hope that helps!
I cannot find the mint chips locally…tried Von’s, Ralph’s & Whole Foods…ordering Guittard’s on line is quite expensive…would like to know where Richard found his mint chips? I live in Southern California! Thanks.
Hi Wendy, One reader used Andes mints (chopped) with excellent results. I think that’d work fine if you can find those.
I made these using Andes thin mints since I couldn’t find mint chips! These cookies are amazing! Perfect recipe! Thanks
These look amazing but I’m having trouble finding these guittard chips. What store did you purchase them from? I did a search online but came up short as I need them by next weekend for a party. Any suggestions would be greatly appreciated!
Hi Abbie, I get them at Safeway (you can also order them online). That said, any brand of mint chips will work so don’t go too far out of your way to find Guittard.
Hershey makes a great mint chip and is easy to find…I used them and they were great…Wonderful recipe especially for the holidays.
These cookies look so yummy! If they taste Thin Mints I know I’ll love them! Thanks for sharing the recipe, Jenn!
I would think this recipe would be so much better with broken Andes Thin Mints. I wonder if you had tried it and there was a reason you went another way? If not, I’ll use them in my batch. I’ve never been a big fan of flavored morsels. (except chocolate, of course!)
Hi Michelle, I haven’t tried it with broken Andes mints but think it’d work well. I’d love to know how they turn out if you try it.
Can I add espresso powder? If so, how much?
Sure, Brenda – I think 1 to 2 teaspoons would do the trick.
I just bought some of these chips thinking they’d be a mix of chocolate and mint. I was disappointed and couldn’t use them for my intended purpose of making them into non-pareils for Thanksgiving with Fall colored sprinkles. Now I’ll try this recipe to use them!